Malt and corn wine preparing method

A technology of corn wine and malt, applied in the field of preparation of malt corn wine, to achieve the effects of unique flavor, sweet taste and moderate alcohol content

Inactive Publication Date: 2018-02-02
刘青松
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Malt corn wine that has not been brewed w

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A preparation method of malt corn wine, comprising the steps of:

[0030] (1) Select 25 kg of high-quality malt and 50 kg of corn, and wash them with clean water to remove impurities.

[0031] (2) Put malt and corn into clean water at 20°C and soak until the water absorption of raw materials reaches 60%.

[0032] (3) Stir the soaked raw materials evenly, cook in a retort until the air is released, continue to cook for 40 minutes, then loosen the cooking materials, sprinkle appropriate amount of water, and then continue to cook for 40 minutes.

[0033] (4) Take the steamed rice out of the retort and cool it down to disperse the rice grains.

[0034] (5) Sprinkle 1% pure natural Moringa koji (1 kg) into the cooled rice and stir well.

[0035] (6) Put the rice prepared with koji into the cellar for fermentation at 20°C for 20 days, and then produce fermented wine.

[0036] (7) Move the fermented wine out of the cellar and distill it with a retort to obtain clarified, me...

Embodiment 2

[0038] A preparation method of malt corn wine, comprising the steps of:

[0039] (1) Select 40 kg of high-quality malt and 80 kg of corn, wash with water to remove impurities.

[0040] (2) Put malt and corn into clean water at 30°C and soak until the water absorption of raw materials reaches 70%.

[0041] (3) Stir the soaked raw materials evenly, cook in a retort until the air is released, continue to cook for 40 minutes, then loosen the cooking materials, sprinkle appropriate amount of water, and then continue to cook for 40 minutes.

[0042] (4) Take the steamed rice out of the steamer and cool it down to disperse the rice grains.

[0043] (5) Sprinkle 1.2% pure natural Moringa koji (1.92 kg) into the cooled rice and stir well.

[0044] (6) Put the rice prepared with koji into the cellar for fermentation, the fermentation temperature is 25°C, the fermentation time is 18 days, and then the fermented wine is produced.

[0045] (7) Move the fermented wine out of the cellar a...

Embodiment 3

[0047] A preparation method of malt corn wine, comprising the steps of:

[0048] (1) Select 50 kg of high-quality malt and 100 kg of corn, wash them with clean water to remove impurities.

[0049] (2) Put malt and corn into clean water at 40°C and soak until the water absorption of raw materials reaches 80%.

[0050] (3) Stir the soaked raw materials evenly, cook in the retort until the atmosphere is released, continue to cook for 40 minutes, then loosen the cooking materials, sprinkle appropriate amount of water, and then continue to cook for 40 minutes.

[0051] (4) Take the steamed rice out of the retort and cool it down to disperse the rice grains.

[0052] (5) Sprinkle 1.5% pure natural Moringa distiller's koji (3 kg) into the cooled rice and stir well.

[0053] (6) Put the rice prepared with koji into the cellar for fermentation, the fermentation temperature is 30°C, and the fermentation time is 15 days to produce fermented wine.

[0054] (7) Move the mash wine out of...

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PUM

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Abstract

The invention relates to a malt and corn wine preparing method, and belongs to the agricultural product processing wine-brewing technology. Malt and corns are used as main raw materials, the technicalprocess mainly includes malt and corn impurity removing, soaking, uniform mixing, stewing and cooling, natural creeping oxalis distiller's yeast is added, and the mixture is stirred uniformly, fermented, distilled and stored. The malt and corn wine brewed through the technology is soft, fragrant, sweet, mellow, tasty and refreshing, has prominent unique flavor and moderate alcoholic strength, issuitable for public taste, and neither cause dizziness or headache nor stimulates the throat when people drink.

Description

technical field [0001] The invention relates to agricultural product processing and brewing technology, in particular to a preparation method of malt corn wine. Background technique [0002] Main ingredients of malt: Contains starch decomposing enzyme, inverting sugar enzyme, protein, proteolytic enzyme, vitamin B, lecithin, maltose, glucose and other ingredients, the efficacy and role of malt, soothing the liver and refreshing the stomach, strengthening the spleen, reducing food, In addition to fullness, phlegm and ruffian effect. Many farmers often use malt to make this delicacy, maltose, malt paste, etc. Regular consumption can well regulate the stomach and have the effect of invigorating the stomach and eliminating food, especially for postpartum women. [0003] Corn: Farmers often use corn to make pork ribs corn soup, roasted corn, polenta, etc. Corn contains vitamin A, vitamin B and glutamic acid, etc. Animal experiments have proved that these ingredients have anti-ag...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 刘青松
Owner 刘青松
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